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Pre-Comp Eating Habits

We’re just a month away from The Ring of Fire comp at Central Rock Gym in Watertown, MA. This year it’s just a citizen’s comp, as CRG will be hosting SCS Nationals that weekend. Ring of Fire was the first comp I participated in and I’m not ashamed to say I came in dead last in the beginner’s category. Ok, I’m not proud to have come in dead last, but you have to start somewhere right? At that point I had only been climbing regularly for a few months. Now I have another year under my belt. I’ll still be competing at a beginner level and I’m going to be training hard this next month to see how I can do.

Training also means being good about my diet. So without further ado, here are two healthy and delicious recipes I’ve whipped up recently!

Shrimp Scampi, Paleo Style (GF/DF/Paleo)

Ingredients:

1 medium-sized spaghetti squash

1/2 cup water

8 oz shrimp, peeled and deveined

4 tbsp ghee or oil of your choice

3 cloves garlic, minced

1/4 tsp. paprika

1/2 tsp. dried oregano

1/2 cup fresh chopped parsley

salt and pepper to taste

1/3 cup chicken broth

1 lemon, zested and juiced

Directions:

Spaghetti squash can be prepared in a variety of ways. I’m often pressed for time at dinner so I prefer to use the microwave method. Cut the spaghetti squash in half, lengthwise, and remove all seeds. Place one half in a microwave-safe dish and fill the middle with the water. Place the other half on top. Microwave for ~8 mins on high and then test to see if the inside is soft enough to scrape with a fork. If not, microwave another 2-3 minutes and test again. I often do this before I do anything else and let the squash sit and cool while I prepare the meal. Once it’s cooled a little you can scrape the insides with a fork and watch it magically turn into spaghetti!

Heat ghee or oil of your choice in a large skillet. Add shrimp and sauté for 4-5 minutes, turning regularly, until fully cooked. Remove shrimp and set aside.

Add garlic and sauté until fragrant, 1-2 minutes, then add chicken broth and all spices. Bring to a gentle boil.

Reduce heat. Add spaghetti squash and shrimp, and toss to coat.

Remove from heat. Add lemon juice, zest and fresh parsley.

Enjoy!!

This recipe was super-easy and tasted SO GOOD!!! It makes ~2 servings and reheats very well. It made a spectacular lunch the next day!

Chia Seed Cereal/Pudding (GF/DF/Paleo/Raw)

When I was in Costa Rica I became addicted to this breakfast treat. It has a whopping 15g of protein per serving and is full of healthy fat and tasty goodness! It’s excellent with some fresh fruit on top.

Ingredients:

3 tbsp chia seeds

3/4 cup almond milk (or your choice of dairy-free milk)

1 tbsp honey or maple syrup

1 tsp vanilla

dash of cinnamon

Directions:

Mix all ingredients. Stir well, you should feel it thicken a bit.

Refrigerate for at least 8 hours until it thickens to a pudding-like consistency.

That’s it! Super-easy, and you can make larger batches. It will last up to 5 days. It has a really nice nutty flavor and while I enjoy it for breakfast, it can be a great post-workout meal as well.